Salmon and Corn Chowder

This is the real deal!  There are three ingredients that make this a traditional chowder; salt pork, day old biscuits or saltines and milk.  There is no butter of flour to thicken the chowder.  If there where, it would be Cream of Salmon and Corn Soup, not chowder.

Salmon and Corn Chowder
about 4-6 serving
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1/4 pound salt pork, scored or 2 strips of bacon, diced
2 stalks celery, chopped
1 large onion, chopped
1 large or two small potatoes, diced
1/2 cup saltines or oyster crackers, crumbled (even better if you have day old biscuits crumbled)
1 8-ounce bottle clam juice or fish stock
1 can evaporated milk
2 cups water
2 ears of corn, cut corn off the cob set aside.  Save the corn cob.
1 pound of fresh, boneless salmon

Heat a medium size stock pot on medium-high heat.   Place the scored salt pork in the port.  Render the pork for several minutes.

Add the onions and celery to the pot and cook until translucent.  Reduce heat to medium, add the potatoes and crackers, and cook for 3 to 5 minutes.

Add the clam juice or fish stock, evaporated milk, water, fresh pepper and corn cobs.
Reduce the heat to simmer and cook, uncovered, for at least one hour.

Remove the corn cobs, add the salmon and the corn kernels, cover, and cook another 10minutes before serving.  Stir the salmon to break it into bite-size pieces before serving.

Traditional chowders are not garnished, but if you have to go ahead.

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